Coriander Mint Chutney

Coriander-mint chutney is a simple yet delicious accompaniment that most Indian snacks can’t do without. This tangy and flavorful green sauce made from cilantro and mint comes together in less than 10 minutes!

Coriander Mint Chutney

If you are relatively new to Indian cuisine, coriander mint chutney is the green, tangy, spicy dip with a hint of sweetness that accompanies the samosas or the papadums in Indian restaurants. This green chutney and the sweet tamarind chutney make a dynamic duo.

How to make coriander-mint chutney

My mother-in-law is not the one to experiment with cooking. She sticks to the few recipes she knows and makes them well.. like really well. This coriander-mint chutney is one of her recipes and she knocks it out of the park. It is so good that even though I have a cilantro chutney recipe already on the blog, I felt compelled to share this recipe with you.

For this recipe, we rely on tamarind and jaggery to achieve the sweet and tangy combination just like most South Indian household. The tamarind and jaggery bring a unique flavor to the dish that will make you want to wipe your plate clean. It’s just that good.

Ingredients used in green chutney

Main ingredient – Cilantro and mint: Making chutneys involves grinding vegetables, fruits or herbs to a fine paste along with a host of other ingredients to enhance the flavor. Green chutneys are mostly made from cilantro and in this case, a combination of cilantro and mint. The ratio may change from one household to the other but we like to stick to 1:2, where for every 1 cup of mint leaves, we use 2 cups of cilantro leaves.

Tamarind and jaggery – In most cases, the tanginess in the chutneys comes from lime juice or tamarind juice, the sweetness from using sugar or jaggery. Feel free to play around with similar ingredients depending on what’s available in your pantry.

Green chilies, garlic, and salt – to add some heat and flavor.

Grated coconut for additional taste and texture. The addition of the coconut helps turn this chutney into a spread making it perfect for sandwiches.

Variations

There are so many different ways you can make cilantro and mint chutney. If you want to mix it up you can try the following variations –

Use black salt for that extra zing.

Add yogurtinstead of coconut to get a creamy texture.

Use dried pomegranate seeds to get the tang instead of tamarind.

Add 1/4 cup of peanuts

Add 1/4 cup chopped onions

The possibilities are nearly endless.

Ingredients used in Dhania Pudina Chutney

Testers notes

If using fresh tamarind, take chunks of tamarind from the package about a 2-inch piece. If the tamarind is soft and scoopable, use one tablespoon.

It is hard to predict how tangy the tamarind juice will be, so always add 1/2 of the tamarind juice first, do a taste test and add the remaining.

If you are using juice from tamarind soaked in 1/2 cup of water, you don’t need additional water to grind the chutney.

You can also substitute fresh tamarind with 1/2 teaspoon tamarind paste or 1/2 a tablespoon of lime juice. Also, jaggery can be substituted for sugar.

Avoid using the thicker stalks of cilantro and the mint leaves, they make the chutney bitter.

The quantity of mint can vary, depending on how much you like the flavor – you could start with 1/2 a cup and see how you like it or go all the way to one cup of mint leaves.

Storing green chutney

For best results, cover it in an air-tight container to preserve the bright green color. Use immediately or refrigerate.

The chutney preserves well for 3-4 days in the refrigerator but will darken.

To freeze chutneys

Transfer them into an ice-cube tray and place it in the freezer.

Once they have frozen, remove the individual cubes from the ice cube tray and place them in a zip loc.

Before use, remove the quantity you need and thaw them in a refrigerator overnight or at room temperature for a couple of hours.

Troubleshooting chutney issues

Too watery? Add grated coconut to thicken it up and then adjust the seasonings.

If the chutney is too tangy, add some jaggery or sugar.

If the green chilies have ended up making your chutney spicy, counter it with jaggery/sugar.

This chutney pairs very well with most Indian street snacks, sandwiches and also, with South Indian food such as idlis and dosas.

Cilantro Mint Chutney Recipe

Indians love their chutneys and here are some other chutneys that I have on my blog that I am sure you’ll love –

Coriander Mint Chutney Recipe

Coriander-mint chutney is a simple yet delicious accompaniment that most Indian snacks can't do without. This tangy and flavorful green sauce made from cilantro and mint comes together in less than 10 minutes!

Instructions

If using fresh tamarind, soak in 1/2 cup hot water for 10 minutes. Run it through a sieve to filter the juice out.

Add all the ingredients in a blender including the tamarind juice (see note)and grind until smooth.

Serve it immediately or refrigerate it for later use.

Notes

If using fresh tamarind, take chunks of tamarind from the package about a 2-inch piece. If the tamarind is soft and scoopable, use one tablespoon.

It is hard to predict how tangy the tamarind juice will be, so always add 1/2 of the tamarind juice first, do a taste test and add the remaining.

If you are using juice from tamarind soaked in 1/2 cup of water, you don't need additional water to grind the chutney.

You can also substitute fresh tamarind with 1/2 teaspoon tamarind paste or 1/2 a tablespoon of lime juice. Also, jaggery can be substituted for sugar.

Avoid using the thicker stalks of cilantro as well as the mint leaves, they make the chutney bitter.

The quantity of mint can vary, depending on how much you like it - it could be 5-6 leaves or go all the way to a cup of mint leaves.

Storing green chutney

For best results, cover it in an air-tight container to preserve the bright green color. Use immediately or refrigerate.

The chutney preserves well for 3-4 days in the refrigerator but will darken.

To freeze chutneys

Transfer them into an ice-cube tray and place it in the freezer.

Once they have frozen, remove the individual cubes from the ice cube tray and place them in a zip loc.

Before use, remove the quantity you need and thaw them in a refrigerator overnight or at room temperature for a couple of hours.

Troubleshooting chutney issues

Too watery? Add grated coconut to thicken it up and then adjust the seasonings.

If the chutney is too tangy, add some jaggery or sugar.

If the green chilies have ended up making your chutney spicy, counter it with jaggery/sugar.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

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Hello and Namaste!

Hi! I am Anu - former Project Manager, now full time blogger. I show busy moms how to cook healthy and delicious meals with just a few basic ingredients. Find exciting and easy Indian inspired recipes here that will inspire you to cook at home. Read More…

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